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Reviewed: Sep. 14, 2007

I'm not a great cook, so I wasn't sure how this would go. But it worked great! I had a pack of 5 chicken thighs with skin and bones. I ended up slicing up a lemon and putting each thigh on a lemon slice and tucking a sprig or two of thyme under the skin on top. I sprinkled about 5 or 6 cloves of garlic and a quatered onion around the chicken. I didn't have shallots, so I just omitted them. I kept checking the chicken until it looked done (maybe 20 min) and while it was resting I reduced the liquid into a sauce (after spooning off the excess oily) Next time I'll try a whole chicken and see if the lemon is more pronounced.

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Reviewer:

ktivers


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Reviewed: Aug. 29, 2004

My family loved this recipe. By far the best baked chicken I've ever had.

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3 users found this review helpful

Reviewer:

DW13520


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Reviewed: Aug. 17, 2004

Great taste. We don't use butter and the chicken was fine without it. Didn't know what was meant by "line with thyme sprigs" so I tucked some under the skin and put more inside with the lemon.

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GRAMMABEA


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Reviewed: Feb. 1, 2004

I followed the recipe exactly and yet my chicken wasn't even close to being ready in the amount of time given. We had to cut it apart and continue cooking it, then broiling to get the skin brown.

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7 users found this review helpful

Reviewer:

MARIELML


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Reviewed: Dec. 16, 2003

This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.

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16 users found this review helpful

Reviewer:

LISAKP71

	Cooking Level: Expert Home Town: Lakeside, California, USA Living In: Arlington, Texas, USA
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